I absolutely love this Chicken Black Bean Enchilada Skillet Recipe because it brings all the bold, comforting flavors of classic enchiladas but without all the fuss of rolling tortillas or baking. It’s an easy, all-in-one skillet meal that you can whip up on a busy weeknight and still feel like you nailed dinner. The way the tender chicken thighs soak up that rich enchilada sauce alongside black beans and melty cheese always makes my family go crazy for this dish.
When I first tried this recipe, I was blown away by how quickly it came together and how satisfying it was—without needing a long ingredient list or tons of prep. You’ll find that it’s such a versatile recipe that works great whether you’re feeding a crowd or just want tasty leftovers for lunch. Plus, cleaning up is a breeze since it’s all done in one skillet! Trust me, this Chicken Black Bean Enchilada Skillet Recipe deserves a permanent spot in your meal rotation.
Why You’ll Love This Recipe
- Speedy and Simple: You can have dinner on the table in about 20 minutes with minimal cleanup.
- Flavor-Packed: The spices, beans, and enchilada sauce create layers of authentic Mexican-inspired taste.
- Family Favorite: Everyone in my house requests it again and again, and I bet yours will too.
- Flexible Ingredients: Easy to customize or swap out ingredients based on what you have at home.
Ingredients You’ll Need
The blend of tender chicken thighs, creamy black beans, and tangy enchilada sauce is what makes this skillet so delicious—and the corn tortillas add a nice texture contrast. I like to keep ingredients straightforward so you aren’t hunting down anything fancy.
- Chicken thighs: I prefer thighs because they stay juicy and flavorful, but you can use chicken breast if you prefer leaner meat.
- Garlic powder: This adds a nice depth without overpowering the other spices.
- Cumin: That earthy undertone is essential in Mexican cooking, giving all those savory vibes.
- Oregano: Mexican oregano adds a subtle herbal note that balances well with cumin and garlic.
- Black beans: Canned beans work perfectly here—just rinse and drain to reduce sodium and improve freshness.
- Red enchilada sauce: This is your flavor powerhouse—choose a good quality jarred sauce or homemade if you have time.
- Salsa: Adds brightness and a little extra zing; mild or medium heat works great depending on your preference.
- Corn tortillas: The small white ones cut into strips absorb the sauce beautifully without falling apart.
- Mexican blend cheese: A melty blend of cheeses like cheddar, Monterey Jack, and queso quesadilla is ideal.
Variations
I love that this Chicken Black Bean Enchilada Skillet Recipe is so easy to tweak based on what you have or what your family prefers. You can easily add veggies for extra nutrition or switch up the protein for different vibes.
- Add Veggies: I sometimes toss in diced bell peppers, corn, or zucchini to bulk it up with some greens—adds great color and texture.
- Swap the Protein: If you’re not a fan of chicken thighs, shredded rotisserie chicken or even ground turkey works well here.
- Make it Spicier: Add a pinch of chili powder or cayenne pepper if you like heat—it’s a small bump that makes a big difference.
- Go Dairy-Free: Use a dairy-free cheese or skip the cheese topping and load up on avocado and salsa instead.
How to Make Chicken Black Bean Enchilada Skillet Recipe
Step 1: Season and Sauté the Chicken
Start by cutting the chicken thighs into bite-sized pieces, then season them with garlic powder, cumin, oregano, salt, and pepper. I like to do this right in the skillet to save time washing bowls! Heat the skillet over medium heat—no oil needed if your pan is nonstick or well-seasoned—and sauté the chicken until it’s lightly browned and cooked through, about 6-8 minutes. You want to get a little color on the chicken to build flavor but be careful not to overcook it; it will continue cooking once you add the sauce.
Step 2: Add Beans, Sauce, and Salsa
Once the chicken looks good, stir in the rinsed black beans, red enchilada sauce, and salsa. Bring everything to a gentle simmer and let it cook for about 3-5 minutes until the beans are warmed through and the flavors meld together. This step really develops that classic enchilada taste with a saucy, cozy base.
Step 3: Stir in Tortilla Strips and Melt Cheese
Next, add the strips of corn tortillas to the skillet and gently fold them into the sauce, making sure they’re well coated. Let it cook just a couple of minutes so the tortillas soften without turning mushy. Finally, sprinkle the shredded Mexican cheese blend evenly on top, cover the skillet with a lid, and let the cheese melt for about 3 minutes. When that cheese gets gooey and stretches, you know dinner’s ready.
Pro Tips for Making Chicken Black Bean Enchilada Skillet Recipe
- Use Bone-In or Skinless Chicken Thighs: I’ve found thighs stay juicy and flavorful, but skinless keeps it lean and cooks quickly.
- Don’t Over-Stir After Adding Tortillas: That way they stay tender and don’t break down to mush.
- Choose Good Quality Enchilada Sauce: It makes a huge flavor difference—I always keep a favorite brand stocked.
- Cover to Melt Cheese Perfectly: Trapping steam helps the cheese melt evenly and keeps everything warm.
How to Serve Chicken Black Bean Enchilada Skillet Recipe
Garnishes
I usually top mine with a dollop of sour cream, some diced avocado for creaminess, and a sprinkle of green onions for freshness. The cool toppings really balance out the warm, spiced skillet, and adding diced tomatoes or fresh cilantro also brings a nice pop of color and brightness.
Side Dishes
This skillet meal is filling on its own, but if you want to round it out, I love serving it with a simple Mexican-style rice or a crisp side salad with lime vinaigrette. Chips and guacamole work great too if you’re feeling like a fiesta vibe.
Creative Ways to Present
For a special occasion, I like to serve this in a rustic cast iron skillet right at the table, topped with colorful garnishes and a wedge of lime on the side. You could also spoon it into small individual ovensafe dishes and sprinkle cheese on top for personalized portions. It becomes a pretty centerpiece and an easy conversation starter.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, where they stay good for about 3-4 days. The flavors actually deepen overnight, so leftovers can be even tastier! Just be aware the tortillas will soak up sauce and soften more as time passes.
Freezing
This Chicken Black Bean Enchilada Skillet Recipe freezes well if you want to save some for busy days. I freeze portions in freezer-safe containers without the cheese topping (add fresh cheese when reheating). When you’re ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave covered with a damp paper towel to keep moisture in. If needed, add a splash of water or extra salsa to loosen it up before reheating. Top with fresh cheese and cover briefly to melt again.
FAQs
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Can I use chicken breasts instead of thighs in this skillet recipe?
Yes, you can substitute chicken breasts if you prefer a leaner option. Just keep an eye on cooking time as breasts tend to cook faster and can dry out if overcooked. Cutting the breasts into bite-sized pieces helps them cook evenly and stay tender.
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Is it necessary to use corn tortillas, or can I use flour tortillas?
Corn tortillas are traditional and absorb the sauce nicely without becoming too soggy. However, if you only have flour tortillas, you can use them too—just cut them into strips as directed and add them at the end to warm through. Keep an eye on texture as flour tortillas soften faster.
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How spicy is this Chicken Black Bean Enchilada Skillet Recipe?
The spice level depends on the enchilada sauce and salsa you choose. Most store-bought sauces are mild to medium, but you can easily adjust heat by picking spicy versions or adding extra chili powder. Start mild if you’re unsure and add spices gradually.
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Can I make this recipe vegetarian?
Absolutely! Simply omit the chicken and maybe add extra beans or veggies like mushrooms, squash, or roasted peppers to keep it hearty. You can also use a plant-based protein substitute if you like. The sauce and spices pack enough flavor to make a satisfying vegetarian version.
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What’s the best way to reheat leftovers without making the tortillas mushy?
Reheating gently on the stovetop with a splash of water or salsa helps loosen everything up while preventing the tortillas from over-softening. Cover the skillet during reheating to keep moisture balanced and avoid drying out the chicken. Microwaving in short bursts with a damp paper towel works too but watch closely.
Final Thoughts
This Chicken Black Bean Enchilada Skillet Recipe has become one of my absolute go-to meals when I want something quick, flavorful, and that my whole family will love. It’s perfect for nights when you want comfort food without a lot of effort, and it always brings that warm, satisfying Mexican-inspired flavor to the table. I hope you try this recipe soon—you might find it quickly turns into one of your favorites too. Trust me, once you make it, you’ll keep coming back for those melty, saucy bites and all the cozy goodness packed into one skillet.
Print
Chicken Black Bean Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Description
This Chicken Black Bean Enchilada Skillet is a quick and flavorful one-pan meal combining tender chicken, hearty black beans, and tangy enchilada sauce. With layers of corn tortillas and melted Mexican cheese, this dish delivers all the deliciousness of classic enchiladas without the fuss of rolling. Perfect for busy weeknights, it’s easy to customize with your favorite toppings such as sour cream, avocado, and green onions.
Ingredients
Chicken and Seasoning
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- Salt and pepper, to taste
Main Mixture
- 15 oz canned black beans, rinsed and drained
- 1 1/2 cups red enchilada sauce
- 1/2 cup salsa
- 6 small white corn tortillas, cut into 1″ strips
- 1 cup Mexican blend cheese, shredded
Optional Toppings
- Sour Cream
- Diced Green Onions
- Diced Avocado
- Diced Tomatoes
Instructions
- Season the Chicken: In a large bowl, season the bite-sized chicken thighs with garlic powder, cumin, oregano, salt, and pepper evenly coated for flavor.
- Sauté Chicken: Heat a large skillet over medium heat without adding oil. Add the seasoned chicken pieces and sauté until they are lightly browned and cooked through, about 6-8 minutes.
- Add Beans and Sauces: To the skillet with the cooked chicken, add the rinsed black beans, red enchilada sauce, and salsa. Stir to combine and bring the mixture to a gentle simmer. Cook for about 2-3 minutes to heat the beans through thoroughly.
- Incorporate Tortilla Strips: Add the corn tortilla strips to the skillet and gently stir to coat them in the sauce, letting them warm and soften for 2 minutes.
- Top with Cheese and Melt: Sprinkle shredded Mexican blend cheese evenly over the skillet mixture. Cover with a lid and cook for about 3 minutes, until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove the lid, garnish with your choice of optional toppings such as sour cream, diced green onions, avocado, and tomatoes. Serve immediately and enjoy your hearty skillet meal!
Notes
- No oil is needed to cook the chicken thighs as they have natural fat, but a small drizzle can be added if your skillet tends to stick.
- Use fresh or canned beans; if using canned, make sure to rinse and drain them to reduce sodium and excess starch.
- Corn tortillas soften quickly when simmered in sauce but can also be swapped with flour tortillas strips if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop.
- To make this dish gluten-free, ensure the enchilada sauce and salsa used are certified gluten-free.
